A few weeks ago, I shared the delicious Peach Upside Down Cake I made for Father's Day. Knowing my family to be serious dessert-lovers, right beforehand I decided to add another cake to the day's menu. This Easy Eggless Chocolate Cake lives up to its name and was the perfect choice for a last minute dessert. It has a short list of ingredients all likely to be in pantry--thereby avoiding a trip to your grocery store. It is also quick snap to prepare; within 10 minutes of starting this cake, I had it baking in the oven.
Depending on the topping you use, this cake can go in several different directions. I've made it twice and both times I paired it with a batch of homemade chocolate sauce. A plated piece of chocolate cake drizzled with a simple sauce presents beautifully, saves you time, and cuts calories.
Easy Eggless Chocolate Cake
1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water
Preheat oven to 350°F.
In a large bowl, stir together the "dry" ingredients: all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
Make a well in center of flour mixture and add the "wet" ingredients: vegetable oil, pure vanilla extract, white vinegar, and cold water.
Whisk until well combined and pour the batter into a greased 8-inch round baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack prior to flipping onto a serving platter.
recipe source: martha stewart